Paleo Strawberry Shortcake

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easy-paleo-strawberry-shortcake

How adorable are these little strawberry shortcakes?! They’re a dessert that you can really feel great about eating. They’re very subtly sweet – with most of the sweetness coming from the strawberries themselves.

This dessert is meant to be just sweet enough. I like to indulge every now and then, but I also want to be smart about what I choose to eat. I’m trying to make good choices.

This = good choice.

gluten-free-paleo-strawberry-shortcake

I meant to share this post before Mother’s Day, but… life and baby Tony keep me pretty busy. Strawberry season is still in full swing though, so you’ve got plenty of time to make this! And if you can, make it for the mama in your life because really – we should celebrate moms every day, right? Right… heh.

Did my mommy readers have a good Mother’s Day? My first was really special. Roby (and baby Tony) made me a fancy breakfast (sausage, breakfast potatoes, scrambled eggs with mushrooms, strawberries) and Roby gave me a little locket with a picture of him on one side and baby Tony on the other (and a mama coffee mug and a keychain with tony’s birth date engraved on it – hubby went ALL out.). Then we spent the evening celebrating my mom and Roby’s mom by eating gluten-free Chinese food. It was a great day.

My First Mother's Day!
Mama Bear + Baby Bear (you can't tell but our shirts match)
Mama Bear + Baby Bear (you can’t tell but our shirts match)

I’m so thankful to my little guy for making me a mom. Even if I haven’t slept more than 3 consecutive hours since he was born…

Anyway, to make these shortcakes, you’ll first need to make a batch of my 4-ingredient coconut flour biscuits. The biscuits aren’t sweet on their own, but the sweetness from the berries helps. You can also always add sugar to the biscuits for a sweeter dessert.

These biscuits only require one type of flour: coconut flour, which means it’s full of fiber and healthy fats. The only “problem” with using coconut flour is that it tends to result in a drier texture than other gluten-free flours. Topping the biscuits with macerated fruit and cream is the perfect solution.

paleo-strawberry-shortcake

I use just two tablespoons of coconut sugar for a pound of berries. While you could technically skip the sugar altogether for a completely sugar-free dessert, I don’t recommend you do that – because the sugar here plays an important role. The sugar helps macerate the berries by drawing moisture out of them. By adding the sugar, you’ll help the berries release some of their natural juices – which will result in a sweet syrupy sauce. This sauce makes this shortcake so much better because it adds moisture to the coconut flour biscuit, which as I mentioned earlier is naturally a little drier.

I hope you love this sweet and healthy dessert!

paleo-shortcake-coconut-flour

Paleo Strawberry Shortcake

Paleo Strawberry Shortcake

5 from 1 review
Print Recipe
Servings 6 -7 shortcakes

Ingredients
 

  • 1 pound strawberries stemmed and quartered
  • 2 tablespoons coconut sugar

Shortcakes (Biscuits)

  • ½ cup coconut flour
  • ¼ teaspoon baking soda
  • ¼ cup melted ghee or grassfed butter plus extra for drizzling on top
  • 4 large eggs
  • Whipped Coconut Cream Whipped Cream or Creme Fraiche

Instructions
 

  • Add the strawberries to a bowl along with the coconut sugar and mix well.
  • Place the bowl in the fridge, and allow the fruit to sit for 30 minutes. You want to macerate the strawberries, allowing them to release their natural juices.
  • Meanwhile, follow the steps below to bake the shortcakes/biscuits.
  • Once the biscuits are done, slice them in half, place strawberries on the bottom half, making sure to also add a spoonful of the natural juices.
  • Next, add a dollop of whipped coconut cream, whipped cream or creme fraiche on top of the berries.
  • Place the top of the biscuit on the shortcake and serve.

Shortcakes (Biscuits)

  • Preheat oven to 350F.
  • Add the coconut flour and baking soda to a bowl and mix well.
  • Pour the melted ghee into the bowl and mix well (I use an electronic hand mixer).
  • Next, add the eggs and continue to mix until well combined.
  • Use a large-sized disher/cookie scoop to measure out dough (about 3 tablespoons) and drop onto a baking greased baking sheet.
  • Bake at 350°F for 20 minutes or until a toothpick comes out clean.
Did you make this recipe?Tag @myheartbeets on Instagram and hashtag it #myheartbeets!

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Hi, I’m Ashley. Thanks for being here! I truly believe that food brings us closer together. Gather around a table with good food and good people, and you’ll have the ingredients you need to create some happy memories. My hope is that you find recipes here that you can’t wait to share with family and friends.

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Comments

  1. Sarah says

    The biscuits on their own didnt taste so great but with the berries and cream it was tasy and sweet enough for our taste. Someone with a sweet tooth might want to add some sweetener to the biscuits. They do require a lot of juicy berries, otherwise they are quite dry. We finished off the last two biscuits with blueberries I had in the freezer because we used up all the strawberries on the other four. I love coconut flour but its like eating sawdust.

  2. Tara says

    5 stars
    From a fan in Australia… thank you for your wonderful recipes and please keep them coming!! Also a huge congrats on the birth of your beautiful little baby boy – he looks gorgeous and the three of you make such a beautiful family 🙂

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